Yes, Thank you Michelle! I've made the white chocolate version and love, love, love it!! I'm making a bunch of cupcake toppers with it right now and it's a dream to work with.
alright I must be blind...I can't find it! anyone have a link? please???
I am so excited too! I saw it as soon as I logged on. My favorite part was all the variations. Thanks Michele!!!
http://www.cakecentral.com/cake_recipe-7432-Michele-Fosters-Updated-Fondant.html
Here ya go!
thank you!
A question Michele, do you use regular whipping cream, or heavy cream in your updated version. Thanks, for posting it. I have only made it once but liked it very much, plan on using it on a Graduation cake. I have to make it black, do you recommend using gel coloring, or air brushing it to get black? Hate to ruin a whole batch trying to get the color black, I would normally have made the chocolate version and then colored it black, but it is for a carrot cake, and chocolate and carrot cake just plain don't go together.
Thanks again for the recipe.
chilz822: (btw, love your avatar!!!!)......Michele was on an old Food Network cake challenge; I believe it was in Oklahoma. That re-run was on a couple of weeks ago. There were decorators there from all over the country; Kerri Vincent was the judge. The episode was a few years old.
A question Michele, do you use regular whipping cream, or heavy cream in your updated version. Thanks, for posting it. I have only made it once but liked it very much, plan on using it on a Graduation cake. I have to make it black, do you recommend using gel coloring, or air brushing it to get black? Hate to ruin a whole batch trying to get the color black, I would normally have made the chocolate version and then colored it black, but it is for a carrot cake, and chocolate and carrot cake just plain don't go together.
Thanks again for the recipe.
Personally, I would airbrush it black. Black fondant can taste a little odd and takes a HUGE amount of color to make it black. Then it will probably cause the fondant to be too soft because of all of the glycerin in the black gel color. Air brushing will so much faster and easier.
I use heavy whipping cream but any kind of cream will work, as well as milk, 1/2 & 1/2, non-dairy creamer, etc. Just about any liquid can be used, except for liquor. This has too much alcohol and will evaporate. Liquor can be used to flavor the fondant though.
HTH
Michele
I just wanted to let you know that I had made a few mistakes on the updated recipe for the fondant. They have now been corrected. Although I could not delete the incorrect recipe, I have posted again with the name Michele Foster Fondant, MFF.
Corrections were also made to the information on the site: www.thesugarfixtoo.com. Just click on the FONDANT button for the updated (again) information. It would also be nice if you could look around the rest of the site to see if there is anything that you would like.
I do apologize for the mistakes and the confusion. With any luck at all, I have covered most of the questions. I really, really hope so.
Michele
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